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Golden eggs with tomato sauce in a dark skillet with spatula. Wooden table.

Egg Curry with Homemade Harissa

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This is a great brunch dish. Fried hard-boiled eggs are cooked in a spicy tomato sauce. It comes together quickly, the eggs are very different from the usual and it's a crowd-pleaser. 

  • Total Time: 25 minutes
  • Yield: 2 servings



For the harissa:

  • 2 oz. dried red chiles
  • 4 garlic cloves (peeled)
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon salt
  • Juice of 1/2 lemon
  • 1/4 cup olive oil

For the egg curry:

  • 4 eggs (hard boiled)
  • 4 tablespoons olive oil
  • 1 Tbs sesame oil
  • 2 small shallots, minced
  • 2 tablespoons harissa (homemade or store-bought)
  • 2 medium tomatoes
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon ground turmeric
  • Salt to taste
  • Bread or toast, to serve


For harissa:

  1. In boiling water, soak dried red chiles until soft, about 1 hour. Chop coarsely.
  2. In a clean skillet (I use my crepe skillet), heat coriander and cumin seeds until fragrant, about 1 or 2 minutes, stirring.
  3. Careful not to burn. Transfer to mortar and ground with the pestle. Or use a nut or coffee grinder.
  4. Put soaked chiles, seeds, garlic, and salt in a food processor.
  5. Process until it begins to form a paste, while you add the olive oil in a thin stream. You will probably have to use a spatula a few times to scrape down the sides of the processor bowl before you have a paste. If necessary add a few more tablespoons of olive oil.
  6. Remove from the processor, add the lemon juice and transfer to a jar with a lid. Keep refrigerated.

For egg curry:

  1. In a pan or skillet, heat both oils.
  2. Add peeled hard-boiled eggs and brown on all sides. Use tongs to aid you in this. Transfer to plate and reserve.
  3. To the same skillet, add shallots and harissa.
  4. Season with salt to taste, and cook for a minute or two, until softened.
  5. Add tomatoes and cook until they start to break down.
  6. Add Worcestershire sauce and turmeric, and cook until it's the consistency of a chunky sauce.
  7. Cut eggs in half and add to the skillet.
  8. Cook for a minute or two, and add a few tablespoons of water if needed to prevent tomato mixture from sticking to the bottom.
  9. Serve immediately with crusty bread.


Spiciness: you can use purchased harissa paste, harissa powder, or another type of spicy ingredient you like. 

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Brunch & Breakfast
  • Method: Cooking
  • Cuisine: International